Potato salad with smoked trout
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 344, total fat 15 G., saturated fats 6 G., proteins 27 G., carbohydrates 22 G., fiber 3 G., cholesterol 67 mg, sodium 296 mg, sugar 0 G.
Calories 344, total fat 15 G., saturated fats 6 G., proteins 27 G., carbohydrates 22 G., fiber 3 G., cholesterol 67 mg, sodium 296 mg, sugar 0 G.
To make this festive German-style salad, boiled potatoes and cucumbers are dressed with a sour cream sauce with mustard and white wine vinegar and served on a bed of watercress with crumbled smoked trout. The trout makes a wonderful complement to the creamy flavor of the potatoes. Garnish each serving with slices of pickled beets and German pumpernickel bread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g smoked trout, skin removed
- Half a small red onion, thinly sliced
- 450 g red potatoes, cut into 2.5 cm pieces.
- 1/4 cup crème fraîche or sour cream
- 1 tbsp. white wine vinegar
- 1 tbsp. l. olive oil
- 1.5 tsp grainy mustard
- 3 tbsp chopped fresh dill
- Half a small cucumber, cut in half lengthwise and thinly sliced
- 1 large bunch of watercress, roots trimmed
- Pumpernickel bread and/or pickled beets, for serving (optional)
We recommend
Recipes with similar ingredients: red potatoes, smoked salmon, beet, sour cream, wine vinegar, whole grain mustard, cucumbers, watercress, dill
Cooking the dish according to the recipe:
- Soak the onion slices in a bowl of ice water. Cover the potatoes with water in a saucepan, add a pinch of salt, cover, and bring to a boil. Reduce heat and simmer, uncovered, until tender, 8-10 minutes. Drain and let cool slightly; pat dry.
- Meanwhile, in a large bowl, whisk together the crème fraîche, vinegar, olive oil, and mustard until smooth. Stir in the dill. Drain the onion, pat it dry, and add it to the dressing. Add the potatoes and cucumber, season with salt and pepper, and toss to combine.
- Divide the watercress among 4 bowls and top each with a little potato salad. Crumble the trout with your fingers and sprinkle on top. Serve the salad with pumpernickel bread and/or pickled beets.
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